Crust:
2 cups vanilla wafer crumbs
1 1/2 cups coconut
6 tablespoons butter, melted
Mix and pat into bottom and sides of springform pan.
Filling:
2 pounds cream cheese, softened
1 cup sugar
5 jumbo eggs, at room temperature
1/2 cup heavy cream
1/4 cup cornstarch
1 teaspoon coconut extract
1/2 cup coconut
1 cup almonds, coarsely chopped
Beat cream cheese until light and fluffy. Add sugar and beat again. Add eggs one at a time; beating after each. Add cream, cornstarch and extract. Mix well. Stir in coconut and almonds. Pour into springform pan. Bake at 425F for 15 minutes with a pan of water on the bottom rack of oven. Reduce temperature to 300F and bake 1 hour longer. Run knife around edge of cake. Cool. Top with melted chocolate and whole almonds.
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